Wednesday, February 10, 2010

White Bean Chicken Chili

2 tablespoons vegetable oil
2 cups diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups good chicken stock
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes- I use roasted, diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed- I use fresh cilantro instead
1/4 teaspoon ground cumin
1 (15 ounce) can white beans- I use white kidney beans
2 ears fresh corn, husked and cut from cob- I use 1 cup of frozen corn when I cant get fresh
salt and ground black pepper to taste
1-2 whole jalapeno's, sliced
1 small red or green bell pepper, chopped, optional

Ideas For Garnish:
sliced limes
sour cream
shredded cheese, my favorite is Jack
thin baked corn tortilla strips
avacado slices
thin sliced green onions

Heat oil, and cook onion, bell pepper (if using) and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, jalapeno slices and all spices, (except fresh cilantro, add this at the very end).
Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with garnish choices

1 comment:

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